Tomato-Carrot Soup
From: Judy, South Carolina, USA
Comments: Also excellent served cold, from the refrigerated.
Servings: 6 to 8 [7 cups / 1.750 mL]
IngredientsPreparation
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 sweet red pepper, membranes removed and seeded, chopped
  • 1 teaspoon [5 mL] thyme
  • 1/2 teaspoon [2.5 mL] basil
  • 1/4 teaspoon [1 mL] soy sauce
  • 4 cups [1 L] tomato juice
  • 1 [10-ounce / 284-mL] can chicken broth concentrate
  • Salt and pepper, to taste
  • Plain yogurt, to serve [optional]
  • Freshly minced chives, to serve [optional]
  • Over medium heat, simmer together chopped carrots, celery stalks and sweet red pepper, seasoned with thyme, basil and soy sauce for 5 minutes.
  • Pour in tomato juice and chicken broth concentrate.
  • Bring to a boil, cover and leave to simmer for 20 minutes.
  • Puree mixture into a food processor or a blender.
  • Pour puree back into casserole.
  • Salt, pepper, and reheat.
  • Serve warm, garnished with plain yogurt and freshly minced chives if desired.